09 May 2016
Posted in Recipes, Salads
This salad uses canned salmon to make beautifully crispy salmon cakes topped with fresh quacamole and served over a spinach salad with buckwheat and chic peas to fill you up.
Prep Time: 15 MinutesCook Time: 5 MinutesServings: 1 Servings
I ate this mith a spicy mint chutney dressing. I made this by mixing all the ingredients in a food processor and keep in the refrigerator for up to a week.